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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. Cut the peppers and discard the seeds. | 3. Halve the eggplants lengthwise and cut each into thick slices. | 4. Slice the onions into thin rounds. | 5. Place the laved peppers, eggplants and onions in a large roasting tin. | 6. Add olive oil, thyme, garlic, salt and pepper and combine well. | 7. Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken. | 8. Meanwhile, quarter the plum tomatoes. | 9. Add the plum tomatoes and the goat cheese. | 10. Toss the vegetables and return to the oven for 10-15 minutes more. | 11. Remove the vegetables with a slotted spoon to a serving platter and keep warm. | 12. Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice. Bring to a boil and boil for 1 minute. | 13. Cool slightly and add the basil. | 14. Place roasted vegetables on warm plates and spoon warm dressing over. | 15. Garnish with thyme sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	4			-	-	-	-
eggplant	2			-	-	-	-
onion	2			88.0	20.548000000000002	2.42	0.22
olive oil	1	cup		1909.44	0.0	0.0	216.0
thyme	4	sprigs		-	-	-	-
garlic clove	4		peeled	-	-	-	-
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
plum tomato	4			-	-	-	-
goat cheese	4	ounces	crumbled	512.568	2.4608	34.6097	40.3591
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
basil	3	tablespoons	chopped	1.8285	0.2107	0.2504	0.0509
thyme sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.